Instructions

Beat eggs in small mixer bowl on high speed for 5 minutes or until thick and lemon colored.
Stir in remaining ingredients and mix well.
Pour batter with a soup ladle onto medium-hot griddle (greased with shortening).
Bake until puffed and bubbles begin to break. Turn and bake on other side until golden brown.
Serve with pure maple syrup.
Makes about one dozen pancakes.